Chiles en vinagre (Mexican pickled jalapenos)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick Mexican-style pickled jalapeños with carrots and onions in a vinegar brine seasoned with bay, garlic, and oregano. Spicy, tangy, and ready in under 20 minutes. A crunchy condiment for tacos, quesadillas, and more.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 lb jalapeño peppers (cut into thick rings)
- 1 large carrot (sliced)
- 1 medium white onion (cut into wedges)
- 4 Tbsp Extra virgin olive oil (or any oil you prefer)
- 2 bay leaves
- 2 garlic cloves (peeled)
- 1 Tbsp oregano
- 1 Tbsp peppercorns
- 2 cups white vinegar
- 2 cups water
- salt (to taste)
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 407mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 462mg
- Calcium
- 65mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 407MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.